Chimichurri Shrimp Kabobs

In blender, combine cilantro, parsley, garlic, red onion, jalapeno, lime juice, red pepper flakes, salt, pepper, oregano, and vinegar. Add olive oil. Pulse until smooth. Add extra olive oil as needed until you get desired texture.

Add approximately half of the sauce to shrimp and toss to coat. Reserve remaining sauce for dipping after shrimp is cooked.

Heat grill to medium heat. Skewer shrimp for grilling. Grill for 2–3 minutes each side depending on size of shrimp. Serve with remaining dipping sauce.